Shakshuka!

Many of you may not be familiar with this Israeli dish, but let me tell you, Israeli or not — you will LOVE this! I grew up on this dish and it was a treat every time my mom made it for brunch. Last year I had it at the famous Dr. Shakshuka restaurant in Tel-Aviv. They served it right out of the skillet and was absolutely amazing. It was even better with toast to soak up every last bit of juice. I decided to make it for dinner tonight as a treat and boy was it a treat! AND it was quick which made it even better. This is definitely a crowd pleaser and easy to double or triple the recipe. Perfect for guests or just yourself!

I forgot to add the basil before I took the picture, so pretend its there. Thanks!

Shakshuka (Serves 2)

1 onion, sliced

2 garlic cloves, minced

1 pepper (green or red), sliced

1 can tomatoes, crushed (you can use fresh tomatoes and crush them by hand too)

1/4 cup water

1/2 tsp salt

black pepper

1/2 tsp cumin

3 eggs (you can use 4 for this recipe, but I only had 3 on hand)

cilantro, basil or parsley for garnish

1 Saute onions until softened. Then add green peppers until softened. Add the garlic and cook for a minute or so.

2 Pour tomatoes and water in the same pan as the veggies. Season with salt and pepper and cumin.

3 Crack egg into a glass and pour directly into the sauce. Proceed with the rest of the eggs, equally distanced from each other.

4 Cover and cook until eggs are set. Garnish with basil cilantro or parsley.